Almond Flour Chocolate Chip Cookies

American almond flour⏱ 27 min⚡ Gluten-free

These almond flour chocolate chip cookies are soft in the centre, lightly crisp at the edges, and rich with buttery coconut notes and vanilla. They deliver the comfort of a classic American cookie in a simple keto-friendly version that's quick enough for a beginner baker.

Nutrition · per serving

663kcal

20gProtein

22gCarbs

57gFat

10gFiber

2 servings

Ingredients

8 items

Cookie dough

almond flour120 g

erythritol35 g

baking soda2 g

fine salt1 g

egg1 large

coconut oil, melted and slightly cooled30 g

vanilla extract5 ml

dark chocolate chips, sugar-free if preferred35 g

Tips

•For stricter keto macros, use sugar-free dark chocolate chips or chopped keto chocolate.
•If the dough feels too loose, let it sit an extra 2 to 3 minutes before shaping.
•These are best slightly warm, but they also keep well in an airtight container for 3 days.
•A pinch of cinnamon can be added for extra warmth without changing the method.

Steps

1
Preheat the oven to 175 C and line a small baking tray or loaf-pan-sized tray with baking paper. This dough comes together quickly, so have the tray ready before mixing.
2
In a medium bowl, whisk together the almond flour, erythritol, baking soda, and fine salt, breaking up any lumps so the cookies bake evenly.
120 g almond flour35 g erythritol2 g baking soda1 g fine salt
3
Add the egg, melted and slightly cooled coconut oil, and vanilla extract. Stir until a thick, soft dough forms with no dry patches. If the oil is too hot it can start to cook the egg, so make sure it is only warm, not hot.
1 large egg30 g coconut oil, melted and slightly cooled5 ml vanilla extract
4
Fold in the dark chocolate chips until evenly distributed. Let the dough stand for 5 minutes; almond flour hydrates quickly, which helps the cookies hold their shape and bake up chewy rather than crumbly.
35 g dark chocolate chips, sugar-free if preferred
5
Divide the dough into 8 equal mounds on the prepared tray and flatten each to about 1 cm thick, leaving a little space between them. These cookies spread only slightly, so shaping them now gives the final look.
6
Bake for 10 to 12 minutes, until the edges are lightly golden and the centres look just set. Do not overbake; they firm up as they cool and will stay chewier if removed when still slightly soft in the middle.
7
Cool on the tray for 5 minutes, then transfer carefully to cool a little longer before serving. They are delicate when hot but become sturdier as they rest.

Origin & History

Almond flour cookies grew in popularity in American home baking alongside low-carb and gluten-free cooking. This style of cookie borrows the familiar American chocolate chip cookie format, but replaces wheat flour and sugar with keto-friendly alternatives for a tender, chewy result.

american keto cookies almond-flour chocolate-chip gluten-free baking

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Almond Flour Chocolate Chip Cookies

Steps

Preheat the oven to 175 C and line a small baking tray or loaf-pan-sized tray with baking paper. This dough comes together quickly, so have the tray ready before mixing.

In a medium bowl, whisk together the almond flour, erythritol, baking soda, and fine salt, breaking up any lumps so the cookies bake evenly.

120 g almond flour35 g erythritol2 g baking soda1 g fine salt

Add the egg, melted and slightly cooled coconut oil, and vanilla extract. Stir until a thick, soft dough forms with no dry patches. If the oil is too hot it can start to cook the egg, so make sure it is only warm, not hot.

1 large egg30 g coconut oil, melted and slightly cooled5 ml vanilla extract

Fold in the dark chocolate chips until evenly distributed. Let the dough stand for 5 minutes; almond flour hydrates quickly, which helps the cookies hold their shape and bake up chewy rather than crumbly.

35 g dark chocolate chips, sugar-free if preferred

Divide the dough into 8 equal mounds on the prepared tray and flatten each to about 1 cm thick, leaving a little space between them. These cookies spread only slightly, so shaping them now gives the final look.

Bake for 10 to 12 minutes, until the edges are lightly golden and the centres look just set. Do not overbake; they firm up as they cool and will stay chewier if removed when still slightly soft in the middle.

Cool on the tray for 5 minutes, then transfer carefully to cool a little longer before serving. They are delicate when hot but become sturdier as they rest.